Happy Wednesday! I hope you guys enjoyed the long weekend and are back into the swing of things. I spent the weekend in Ocean City, Maryland with four best friends for a girl’s weekend before Brit drove to Texas since she’ll be starting Teach For America this summer. I’ve only known her for a little over a year, but after living together for the past year and sharing so much of life together, I feel like I’ve known her for 10 years. It’s bittersweet, but this is such an exciting next season for her! There were lots of tears, but also lots of laughs, so all in all a great weekend. I hope you guys had a fun weekend too!
Before we bop into WIAW, I wanted to tell you guys about a new Nutshell thing Cody and I are starting at the end of the month and are so excited about! We are going to be launching monthly online classes where we’ll talk about a wide range of topics such as recovering from hypothermic amenorrhea, finding a healthy relationship with exercise, nutritional stress + cortisol, an intuitive eating series and so much more. Our brains are exploding with ideas! Our hope is to reach a broader audience and provide something that’s more financially feasible too. I would love to hear some feedback in the comments section about what you guys think – after all, this is about YOU.
Now, onto some eats!
This week marks week one of my second to last semester of nursing school, thank GOD. I’m so ready to be practicing, yet I know I have lots to learn and many areas to grow in before that. Clinical starts this week and then classes begin on Monday since we skipped this week due to Memorial Day. I’ll be in clinical about 30ish hours a week, splitting my time between the same site I was at last semester and a new primary care site where my hours will be 9-5 instead of 11-11 which is way more normal. I hope to become the queen of packed lunches and time management so be ready for lots of lunch boxes.
Yesterday was spent running around getting life ready after a zillion weekends away and the semester beginning today with clinical orientation. Breakfast before a Nutshell client was this sweet + savory combo I can’t get enough of. Avocado toast with a fried egg + banana and PB toast. Plus lots of coffeeeeeee.
After I went to the gym to do the stair master + a quick strength circuit and then I ran by Whole Foods for groceries and then came back to my apartment for a green smoothie. This was the usual – 1 cup almond milk, 1/2 scoop Coconut Almond Vega, 1 cup frozen mango and frozen spinach plus ice. Then I showered and made a quick lunch.
Hummus Ezekiel toast with a spinach salad (drizzled with olive oil) and baby carrots, a sliced apple, and the last of a banana chocolate chip cookie.
Afternoon snacks in between clients and emails included a KIND bar and a banana + PB with a coffee — I needed it after feeling a little worn out from the weekend.
Dinner was quick and easy since I needed to use up veggies that were on their last leg after being away for the weekend. Kale + mushrooms sautéed up with a TJs chicken sausage along with green beans and baked white sweet potato discs. If you haven’t had white sweet potatoes you must, they are so creamy!!
And then a dug into this fresh pint I picked up at the grocery because it was on sale and this is hands down the BEST ice cream – I can’t even get over the creamy richness of this stuff. And that fudge swirl. I can’t.
Have the best day ever!